Happy St. Patrick's Day

The last time I served a St Pat's Day meal at my house was in Delevan IL. We had about 40 people come over and enjoy an evening of good food, fun times, and friends. We sang with my buddy James Stieren playing his guitar to what ever we wanted him to play... Many bottles of wine and irish beer were consumed and a good time was had by all!



St. Patrick’s Day Meal


Corned Beef (slow cooked) & Cabbage (steamed)

served Tuna Casserole for those who would not eat Corned Beef

W/ Red Potatoes, Baby Carrots, & Onions/Celery

Spicy Green Deviled Eggs

Lime Jello Cake

Leprechauns Juice (my creation)



The next morning I used the left over Potato's and Carrrots along with the Corned Beef and made a breakfast scramble served with biscuits... I have served this meal for several years to family, friends, and at church dinners.





http://www.facebook.com/#!/notes/skip-graden/st-patricks-day-meal/10150105959124600?notif_t=like

BBQ Baked Beans

I wrote this recipe for Heartland Range & Shooter's Saloon where I was the GM. Goes well with any grilled or smoked foods. So if you are planning to BBQ, give this a try! Enjoy!

BBQ Baked Beans

1 Large Can of Bush's Baked Beans (flavor of your choice)

1 Small Onion Diced

1/4 c Crumbled Bacon

1/8 c Dark Brown Sugar

1/8 Cup BBQ Sauce (your favorite flavor, I use Sweet Baby Rays)

1 TBL Ground Cinnamon

1/8 tsp Red Pepper Flakes

Combine all ingredients in a mixing bowl. Place in a greased cast iron or heavy oven proof pan and bake in a 325 degree oven. Bake approx. 35-45 minutes or until bubbly on the edges.

Serve Hot...

Blue Cheese Burgers

I made these burgers, they were okay but as for myself, I think they could use some improvement.

(I know the pic is not of a burger but I like the grilled aspect.)




Blue Cheese Burgers

2 oz. cream cheese
2 oz. crumbled blue cheese
1/8 t. onion powder (or ¼ cup Chopped Green Onion)
1 T. chopped fresh parsley
salt and pepper to taste
1 pound ground beef (I use 85% lean)
salt and pepper
Coarsely ground black pepper (optional)
1. In a small bowl, mash together cream cheese and blue cheese then stir in the onion powder and parsley. Taste and season with salt and pepper.
2. Divide ground beef into 8 equal pieces. I first divide it into four pieces then divide each piece again. Form the pieces into balls then sprinkle the balls lightly with salt and pepper, rolling them around a bit to make sure all sides are covered. Flatten each ball to form thin patties of equal size. I find it easiest to form the patties on a sheet of waxed paper.
3. To fill burgers, place a tablespoonful of cream cheese mixture in the center of each of four patties. Spread the filling out evenly to within half an inch of the edge of each patty. Place the remaining patties on top to form four filled burgers. Gently press the edges of each burger together to form a seal.
4. Sprinkle burgers liberally with coarsely ground black pepper (optional).
5. Prepare your grill and cook burgers until the internal temperature reaches 160 degrees (USDA recommendation) or until desired degree of doneness. Let rest for ten minutes.
6. Enjoy!
Recipe Notes: I recommend cutting these burgers in half before eating to avoid ‘burger blowout.’ I don’t add anything besides salt and pepper to the meat because the filling is so flavorful, but you are more than welcome to add extra seasoning to the meat if that’s what you like. Feel free to experiment with different seasonings in the filling, too!

Serving Suggestion: Whole Wheat Bun, Baby Spinach or Arugula, Sliced Red Onion, & Sliced Tomato

As found on:

http://pinchmysalt.com/2007/11/08/blue-cheese-burger-recipe/

White Chilli

This is from my mother's family cookbook... Enjoy!

WHITE CHILLI

1 # navy beans or 2 jar of prepared beans – drained and rinsed
Cook 3 cups cut up chicken breast in water – save broth (will need 6 cups of broth later)
Cook 1 Tbl olive oil, 2 onions, 2-3 garlic cloves, 1 ½ oregano pepper, 1 tsp. Cumin, dash of Tabasco sauce and 2 4 oz. of chopped chili peppers 1-2 cans chicken broth (approx. 40 oz)

Put in slow cooker. 1-2 hours. Optional – add 1 ½-2 cups braided Monterey jack cheese till melted. This can be added when serving and can be left out.

Note: You could use prepared Roasted Chicken with bones removed. I use the bones and what I have left after deboning along with other vegetables such as Carrots, Corn Cobs, Onions, Celery, etc when making broth.

My favorite Birthday Cake... with 7 Minute Icing

I took this from my mother's family cookbook. This is what at 42, I still ask for every year on my birthday!


CHOCOLATE SUNDAE CAKE
(Lillian Ross from Antioch Church of Christ)
4 large eggs separated
1 tsp. vanilla
1/4 cup water
1 cup sugar
1 tsp. baking powder
1/4 tsp. salt
1 cup pastry flour (1 rounded cup)
1/3 cup sugar

Beat egg whites moderately stiff, add 1/3 cup of sugar, set egg whites aside while beating yolks and water. Beat yolks and water till light, add 1 cup of sugar and beat more (about 10 minutes in all). Add vanilla and fold in flour sifted with baking powder and salt. Then fold in egg whites. Put mixture in pans that have been greased and floured only on the bottom. Bake 350 degrees oven for 20-25 minutes in 2 (9 inch) pans. Invert on cookie racks to cool. When cool remove from pans by cutting around the edges. Split layers with a large knife.

Beat a 1 pint of whipping cream, add 2/3 cup powdered sugar and 1 tsp. vanilla. Spread cream mixture between stacked cake layers. Refrigerate while making the next step.

Make 7 minute icing (See icing) and cover outside of cake. Melt 3 T. or 3 squares of chocolate, 1 T. butter and a little wax. Pat on cake with a pastry brush until cake is completely covered with a layer of bitter chocolate. Refrigerate until served.

7-MINUTE ICING
2 unbeaten egg whites
1 1/2 cup sugar
1/3 cup cold water
dash of salt
1/4 tsp. cream of tarter or 2 tsp. light corn syrup

Put ingredients in a double boiler that the water is boiling. Beat with a electric mixer for 8 minutes. (I have found I have better results going the full eight minutes. Use a timer also.) Then add 1 tsp. vanilla and mix. It is ready to put on a cooled cake.

Italian Seasoned Cheesy Hashbrowns with Proscuito

So my friend came back from a trip and said how she loved this dish that the chef at a place she visited fixed. I promised her that I would make it for her. Here is my version of what she told me that he made for her party.






Cheesy Garlic Hashbrowns & Prosciutto

Bag of Frozen Hashbowns
Cracked Black Pepper (to taste)
Riley's Seasoning Salt (to taste)
Granulated Garlic (to taste)
Italian Seasoning Blend (fresh ground)(to taste)
4 TB Olive Oil (reserve half)
4 tsp Butter (half reserved)
1/2 Onion (chopped)
2 TB Fresh Minced Garlic
8 oz Prosciutto (diced)
2 C Italian Cheese Blend

Prepare Frozen Hashbrowns as directed on package by pre-heating a pan with olive oil then placing hashbrowns in a flat layer on bottom of pan. Season with Black Pepper, Seasoning Salt, Granulated Garlic, and Italian Seasoning Blend. Cook til browned on one side and turn.
Then, saute' Onion and Prosciutto in a small saute' pan with olive oil and reserved butter. Once onions are translucent and fragrant, add fresh minced garlic.
Second side of hashbrowns should be browned at this time. Spoon onion and prosciutto mixture on hashbrowns and cover generously with cheese blend.
Season to taste and put in oven set on warming setting to melt cheese and hold.
Remove from oven and plate with garlic cheese toast.
Serve and enjoy!



You can add mushrooms to the Onion and Prosciutto if you wish and before adding the cheese blend, top with warm pizza sauce, then top with cheese. Great as breakfast or a dinner entree!

Family Recipe - Texas Cake

TEXAS CAKE

2 cups flour 2 cups sugar 2 eggs 1/2 cup sour cream 1 tsp. baking soda
4 T. cocoa 2 sticks oleo - melted 1 cup water 1/2 tsp. salt

Melt oleo adding cocoa until mixed well in a measuring cup. Beat eggs and sugar; add all the other ingredients. Mix until well blended. Bake at 350 degrees for 30 minutes.

ICING

4 T. cocoa 6 T. milk 1 T. vanilla 1 stick oleo - melted
1+ lb. of powdered sugar

Melt oleo and add cocoa until blended. Mix all the other ingredients. Icing should be fairly thick, but spread-able. Put icing on as soon as cake is removed from oven.